Gamma irradiated date syrup for sucrose substitution in yogurt: effect on physicochemical properties, antioxidant capacity and sensory evaluation.

Unlabelled: In the search for domestic natural additives favored by consumers for food flavor and antioxidant enhancement, this work aimed to estimate the influence of the substitution of sucrose by date syrup treated with gamma rays on the physico-chemical properties, antioxidant capacity and organoleptic quality of yogurt. Date syrup was irradiated by two different doses: 1 kGy and 2 kGy and incorporated into yogurt with different sucrose substitution percentages. The obtained results showed that gamma irradiation improved the microbiological quality of the date syrup while retaining its physicochemical quality.

Effect of vacuum packaging and low-dose irradiation on the microbial, chemical and sensory characteristics of chub mackerel (Scomber japonicus).

The effects of vacuum packaging followed by gamma irradiation treatment (1.5 kGy) on the shelf-life of fillets of chub mackerel (Scomber japonicus) were examined, during chill storage. The control and the treated packs were analyzed periodically for chemical (TMA, TBARS, biogenic amines) and microbial characteristics.

Effects of static magnetic field on cell growth, viability, and differential gene expression in Salmonella.

In the present study, we investigated the effect of exposure to A static magnetic field (SMF) on cell growth, viability, and gene expression of Salmonella enterica subsp. enterica serovar Hadar. Our results indicated that SMF exposure (200 mT, 13 hours) failed to alter cellular growth but induced a decrease of colony-forming units (CFU) between 3 and 6 hours followed by an increase from 6 to 9 hours.